Creamy Chicken Pie Bake

47saves
1hour20min


5 people made this

This easy chicken pie is great to eat in winter. When i made it, I made almost double the amount for 5 people, and it was all gone when we finished cos everyone went back for seconds.

xxbiancaxx

Ingredients
Serves: 4 

  • 1 tablespoon olive oil
  • 1½ leeks, sliced
  • 4 skinless, boneless chicken breast fillets chopped into bitesize pieces
  • 2 carrots, sliced
  • 1 red onion, chopped
  • 1 broccoli rosette cut into small pieces
  • 1 medium zucchini, sliced and halved
  • 1 can condensed cream of asparagus soup
  • 350ml water
  • 1 tbsp cornflour
  • 2 chicken stock cubes
  • 255ml white wine
  • salt and pepper to taste
  • premade pastry to cover a 20x30cm baking dish

Directions
Preparation:35min  ›  Cook:45min  ›  Ready in:1hour20min 

  1. Preheat oven to 180 degrees C.
  2. Par-boil the carrots and broccoli, they must still be slightly firm.
  3. Meanwhile, in large frypan, cook chicken in frying pan in the oil until light brown. Add leeks, when they are soft, add the soup and wine and stir through.
  4. Now add the broccoli, carrots and the onion. Stir well and sprinkle the cornflour on top.
  5. Let simmer while constantly stirring until the sauce really thickens. Add water gradually until at the desired consistency – you may not need all the water.
  6. Crush the stock cubes in and add salt and pepper to taste. Add extra water if needed here.
  7. Cook in frypan for a further 15 mins, stirring constantly.
  8. Pour into a 20x30cm (or similar size) baking dish and top with pastry. Pastry should hang over edge as it will shrink when it cooks. Use a fork to make "breathing" holes.
  9. Bake in the preheated oven for 40 - 45 minutes or until pastry has risen and is flaky and liquid ingredients are hot and bubbly. Serve immediately.

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